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Vienna Blog by the Schick Hotels and Restaurants

Recipe of the month February 2020

pike-perch fillet . artichoke . spinach . Fregola di Sarda

Delicacies for recooking

Are you planning a meal for friends and family and would like to surprise your loved ones with something very special? Or are you simply hungry for something new? Who doesn’t know it – the eternal search for new, exciting ideas for the kitchen. The old recipe books have already been looked through hundreds of times and even the internet doesn’t offer much anymore… We would be happy to put an end to your search. Every month you can expect a new, lovingly designed “recipe of the month” , directly from the repertoire of the chefs of our Schick- restaurants.

If you don’t feel like putting yourself at the stove, or if you just want to be spoilt all round, you can visit one of our Schick-restaurants in Vienna. There our teams will enchant you with specialities of the Austrian or Viennese cuisine and will certainly leave nothing to be desired!

The dish for the month of February – from our chef Gerasimos Kavalieris, from the decorated restaurant “Das Schick”:

pike-perch fillet . artichoke . spinach . Fregola di Sarda

Ingredients for 4 servings

4 pcs. pike-perch fillet á 150g with skin, deboned
Olive oil
Sea salt
10g butter

four pcs. artichokes
30ml olive oil
1 lemon (juice)
1 shallot peeled & cut
1 garlic clove
1 tomato, halved
30g white wine
30g Noilly Prat
150g vegetable stock
1 sprig of rosemary

Cream spinach
500g leaf spinach
1 shallot, peeled, finely chopped
1 garlic clove
15g butter
15g flour
150g vegetable stock
salt, pepper, nutmeg grated
30g cream

30g olive oil
2 shallots, peeled & finely chopped
1 clove of garlic, peeled, finely chopped
200g Fregola di Sarda
50g white wine
1000g vegetable stock, (hot)
30g butter (cold)
50-100g grated Parmesan cheese
Sea salt
Pepper from the mill
Fresh herbs, finely chopped (any)


In a pan with olive oil, fry the pike-perch fillets on the skin side at medium heat for about 3-4 minutes until crispy. Turn the fillets and season with sea salt, thyme and garlic. Remove the pan from the heat, add butter and let the pike-perch absorb the residual heat until transparent.

Peel the artichokes, clean the bottoms and then place them in water with lemon juice. In a saucepan, sauté the shallots, garlic and tomatoes in olive oil. Deglaze with white wine and Noilly Prat. Add the artichoke bottoms and simmer with rosemary and vegetable stock for about 8-10 minutes.

First wash the spinach and remove the large stems. Then blanch briefly in salted water, rinse with cold water and strain. Pass through passing device. Sauté the shallots and the garlic in a pot with butter, dust with flour and add vegetable stock. Add the spinach and simmer for 5 minutes. Season to taste with salt, pepper and nutmeg and boil down with cream until creamy.

For the fregola, heat olive oil in a pot, sauté shallots and garlic in it, add fregola and deglaze with white wine. Let it boil down, add some vegetable stock and let it boil down again. Repeat this process (as with risotto) until the fregola is cooked (about 10 minutes). At the end stir with butter and parmesan until creamy and season to taste with salt, pepper and herbs.

Serve and enjoy!

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